Thanksgiving 2011: Special “New Frangland” Edition.

Part II. Super Soup

A complete, coastal package.

Gloucester chowder and acorn squash goldfish. No big deal. A veritable Tetris of flavors and juices Just had to make sure the guests remembered to wear their dental dams as they were about to get fucked in the mouth . The likes of which inspires pop-culture folklore.

Healthy dinner eco-system

Navy beans cooked with bacon, garlic and bay leaf. Bacon rendered, then celery and red onion cooked in the fat, finished with lemon segments. Littleneck clams then mussels cooked with white wine, toasted garlic, the skin from thick-cut bacon and parsley. Legitimate salted cod (not pollock) simmered with lemon zest and shrimp then poached with the salt cod liquid and ground chili. After reserving some cooked beans for the garnish, the remaining were puréed with 75% of the weight in bean, clam, mussel and salt cod/shrimp juice.

Accompanying the decidedly chauvinist (in a good way) chowder were, appropriately enough, cornbread-acorn squash-goldfish hybrids, essential for sopping up the palpable bean porridge. Yep. Your hypothalamus probably just got a confused erection or crapped. Or both. You’re welcome. Acorn squash roasted with olive oil, salt and a few select wintry spices after which the pulp was incorporated into a soignée cornbread recipe and baked in a delightful fish-shaped cornbread mold found at Happy’s flea market in Roanoke for price of 3 cans of local suds.

Salt-water angle.

The chowder was well within the limits of being branded as “too salty” and in an effort to highlight the shellfish as well as potage, a carousel of lively and aromatic salt varieties was passed around. Grey, lavender, Persian blue, smoked, espellete and fleur de sel.

Thanksgiving 2011: Special “New Frangland” Edition.

Part I: Preamble

Ceci est vrai, mon Général.

Tippy top-shelf guest list was not accurately represented, though 14 friendly orphans gathered around a table instead and provided exceptional company for an enjoyable feast. Similar to and inspired by 2009’s successful Old-World meets New-World premise, a coastal New England menu was devised using traditional autumn ingredients with traditional French techniques. Stalwart perennials included mulled cider, charcuterie, soup, turkey breast and legs cooked separately, Jansson’s temptation, cheese and dessert. Due to unshakable unemployment since returning from France, certain tasks were outsourced so as to alleviate the financial burden, in this case the adroitly mulled cider, mustache-force roasted nuts, selective cheese, ethereal dessert and, as always, libations.

Coastal menu

Slightly sticky, sweet, spicy, crunchy nuts roasted in a light butter caramel arrived courtesy of a former colleague and provided a welcome start to the evening. 2 variations of properly mulled cider were spearheaded by another guests and offered the essential social lubricant. Warm apple cider infused with allspice, clove, star anise and cinnamon and proposed with either dark rum or bourbon steeped with dried apple chips and raisins. Fantastic. Pickled sour Mexican gherkins and yellow wax beans from the garden supplied essential acidity to whet the appetite and balance the delectable rillettes.

Mulled cider to be pumped. (insert fist pump emoticon)

Bostonmackerel, appropriately, was pickled in my red wine vinegar with carrots and red onions, dressed with extra virgin French olive oil and eaten with the help of antique cocktail forks bought at Ruff & Ready for a song. Firm, pleasantly sour and a crunch from the carrots. Nice contrast to the sweet cider and stoopid good rillettes.

Diff’rent forks for diff’rent dorks.

Far and away the most luscious element of the preamble was the unctuous and resourceful smoked turkey rillettes. Cured and smoked turkey drumsticks were acquired from the venerable and aptly named Bestworld for pocket change and simmered in Berkshire pork leaf lard, bay leaf and peppercorns for a few ticks longer than the duration of, of…of…? until thoroughly hammered. Strained from the smoky fat, the meat was cleaned of the miserable plastic-like tendons that make turkey (and pheasant) legs so unappealing and exhaustingly paddled by modern technology with the incorporation of the fat until smooth and pasty. Some premium octane German mustard and sherry vinegar for balance. Potted in a pot, covered with remaining fat and left to do its thing in the fridge for a couple days.

Turkeyday preamble Olympic podium (you’re welcome, turkey).

I’ve been unabashedly bashful about some of the culinary flops documented in gustatory diary. The rillettes is not one of them. Tippiest toppest shelf product and formidable in its properly proportioned complexity. Smoky, rich, salty, smooth, creamy, mustard heat, tartness from the vinegar, appealing color and an all around intoxicating aroma. I’d gladly be embalmed with it if Root or Van Gogh espresso is not available.

Smooth, leggy, blonde and spreads.

Hearty crackers were an essential vehicle for consuming the poultry alchemy and a spit-shone curvy antique fish knife was the proper tool for administering such a voluptuous yet austere product on said cracker.